Grandma’s Easy Zucchini Cookies

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4.53 from 19 votes
My grandma's recipe for Easy Zucchini Cookies is one of my most treasured recipes. These cookies have the perfect texture!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Easy Zucchini Cookies

My grandma’s recipe for Easy Zucchini Cookies is one of my most treasured recipes. These cookies have the perfect texture! They are just one of the many easy zucchini recipes I adore!

Close up of zucchini cookies.

Why This Recipe for Easy Zucchini Cookies Works

My grandmother baked these easy zucchini cookies throughout my childhood. If you didn’t know it was in there, you probably wouldn’t even notice the zucchini.  You would just taste super moist cookies loaded with chocolate chips and walnuts. They are so easy to make and so yummy!

Close up of Chocolate Zucchini Cookies

How to Make Zucchini Cookies Recipe

I bet you are wondering how to make zucchini cookies without noticing the zucchini. Well, it is rather simple! You just have to finely grate down 1 cup of zucchini and once it is added to the batter it mixes up perfectly! I use a box grater to get it extra fine!

Easy Zucchini Cookies on dish with blue and white plaid napkin.

How to Make Chocolate Zucchini Cookies

Making these chocolate zucchini cookies is as easy as 1-2-3! Start things off by creaming together the butter and sugar. Then you add the egg, flour, and zucchini to the mix. The cinnamon, raisins, walnuts, and chocolate chips mixed into the firm batter are where the magic happens.

Drop heaping teaspoonfuls onto a baking sheet and give them a short bake! Impressive right?!

The best Zucchini Cookies Recipe.

Expert Tips for Making Easy Zucchini Cookies

Here are my best tips for making these easy zucchini cookies just like my grandmother used to make for me when I was a kid!

  • Use a box grater to make fine pieces of zucchini.
  • Don’t over bake these cookies! Mind your baking time.
  • Use the cookie scoop for accurate cookie sizes.

Best zucchini cookie recipe.

Variations for Making Chocolate Zucchini Cookies

The original recipe for these chocolate zucchini cookies are just like my grandmother used to fix in her baking frenzies. Here are some ways to change things up if you are looking for something different.

  • Swap out the chocolate chips for white chocolate chips or even raisins.
  • Exchange the walnuts for pecans.
  • Drizzle with your favorite frosting or glaze.

Tools Use to Make Easy Zucchini Cookies

Box Grater: This box grater is a must have for grating the zucchini for this recipe.

Cookie Scoop: Drop the chocolate zucchini cookies super easy with a cookie scoop.

Silicone Baking Mat: I love these silicone baking mats to keep baked goods from sticking.

My Favorite Baking Pans: These are the baking pans I have in my kitchen that I totally love.

Cooling Rack: A cooling rack completes the process of baking these delicious zucchini cookies.

More Zucchini Recipes You Might Like

Looking for more?  Check out all of the easy zucchini recipes on It Is a Keeper.

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Easy Zucchini Cookies

Easy Zucchini Cookies

4.5 from 19 votes
My grandma's recipe for Easy Zucchini Cookies is one of my most treasured recipes. These cookies have the perfect texture!
Print Pin Rate
Servings: 30 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 egg beaten
  • 1 cup zucchini grated
  • 1 cup golden raisins
  • 1 cup pecans chopped
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Grease baking sheets or line with parchment paper
  • Combine flour, baking soda, cinnamon and salt in a medium bowl.
  • In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well.
  • Gradually add flour mixer and beat until smooth. The dough will be stiff.
  • Stir in zucchini and remaining ingredients.
  • Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.
  • Bake 13-15 minutes or until lightly browned. Be careful not to over-bake.
  • Cool for 2 minutes then remove to cooling racks.

Estimated Nutritional Information

Calories: 158kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 105mg | Fiber: 1g | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 0.9mg | Calcium: 13mg | Iron: 1mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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2 thoughts on “Grandma’s Easy Zucchini Cookies”

  1. About that box grater point: Before I even searched recipes I had in mind to simplify my life by using the food processor for the zucchini. Afterwards, I’d press the pulp in a strainer to remove excess liquid.

    But here you emphasize again and again that one should use a box grater. I’ve got a tiny one, and limited dexterity. I’d like to hear your take on this. ANd that of any readers. Thank you.

    Reply
    • If you strain the excess liquid out, I think you will be OK using a food processor. The texture of the zucchini may be slightly different too.

      Reply

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